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Topic: Split batch D-180 and Cane sugar (Read 634 times)

On Denny's recommendation I bought two pounds of D-180 from Candi Syrup, Inc.I am thinking of making ten gallons of wort with all pils malt to a gravity of 1.070 and pitching 1388 into each five gallon fermenter. After they both get a nice start I want to add the D-180 to half and the same amount of cane sugar to the other half. I made a nice Tripel this way at the end of last year. Will the D-180 darken the other half enough or add enough dark fruit/malt flavors to make it taste like a Double?

« Last Edit: August 03, 2011, 06:18:50 PM by jeffy »

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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)Homebrewing since 1990AHA member since 1991, now a lifetime member BJCP judge since 1995

I brewed "these" today. I started by mashing 14# of pils malt and collecting the first runnings for a 5-gallon batch of Belgian Strong Golden Ale. What I was going for was about 1.060 before the boil as I intend to add sugar after the fermentation starts. This worked out pretty well. After the boil the gravity was 1.070 as planned. I will add 1.5 pounds of sugar later.While that was boiling I added 3 more pounds of pils malt to the "spent" mash plus 2# dark Munich and 1# caramunich 57L. This mashed for an hour, but my math and/or predictions weren't too precise, so I had to add some malt extract to the kettle on the second boil to get an appropriate gravity for a Double before the sugar addition. I intend to add 2# of D-180 after the fermentation starts.Long story short I think I made a triple double.

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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)Homebrewing since 1990AHA member since 1991, now a lifetime member BJCP judge since 1995

A tripel double? You crazy guy! I was gonna taste and bottle my quad made with D-180 last Fri. ,but just as I was washing bottles I got as phone call about a family emergency and an hour later I was on a plane to Phoenix. I hope to get to the quad this weekend.